Ingredients

The following ingredients have 14 Servings
  • 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
  • 3/4 cup (48 g) finely chopped scallions, (green parts only)
  • 1/4 cup (18 g) finely chopped leeks, (green parts only)
  • 8 cups (2 L) water
  • 1, 28- ounce (794 g) can crushed tomatoes
  • 1, 15.5- ounce (439 g) can chickpeas, drained, (rinsed and drained again)
  • 12- ounces (340 g) diced butternut squash
  • 8- ounces (225 g) red potatoes, (scrubbed and cut into small bite-sized pieces)
  • 6- ounces (170 g) cleaned and trimmed kale, (chopped finely)
  • 3 medium carrots, (scrubbed, trimmed and cut into thick rounds (1/2-inch/12 mm or even larger))
  • 2 cups (150 g) sliced bok choy
  • 1 medium patty pan or yellow squash (scrubbed, trimmed and cut into thick rounds (about 1/2-inch/12 mm thick))
  • 1 medium zucchini (scrubbed, trimmed, quartered and cut into small bite-sized pieces)
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup (100 g) raw gluten-free elbow or small shell shaped pasta

Instruction

  • Place Garlic-Infused Oil in a large heavy pot or Dutch oven and heat over medium heat. Add scallion and leek greens and sauté for a few minutes until soft. Add water, canned tomatoes, chickpeas, squash, potatoes, kale, carrots, bok choy, yellow squash, zucchini, basil, smoked paprika and thyme and stir all together well. Season with salt and pepper.
  • Cover and bring to a boil over medium-high heat, then turn heat down and simmer for at least 30 minutes or until vegetables are tender, stirring occasionally. Taste and adjust seasoning as desired.
  • Meanwhile, cook pasta in a generous amount of salted water till al dente; drain and stir into soup (see Tips). Soup is ready to serve, or cool to room temperature and refrigerate in an airtight container for up to 5 days. Freeze for up to 1 month, adding pasta upon reheating. Reheat as needed.